Roles and Responsibilities of Food & Beverage Manager

Hospitality Operation

Table of Contents
INTRODUCTION...........................................................................................................................3
LO4 .................................................................................................................................................3
1. Explain the synthesis and creativity of the food production and food & Beverage service
system .........................................................................................................................................3
2. Critically analyse roles and responsibilities of food & Beverage manager/ restaurant
manager .......................................................................................................................................5
LO 5.................................................................................................................................................7
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets ....7
4. Menu Planning consideration and ...........................................................................................9
CONCLUSON...............................................................................................................................10
REFERENCE ................................................................................................................................11

INTRODUCTION
Hospitality is the relationship between host and guest which provides different types of
services to customers. In hospitality industry there are many sectors which are require to perform
good functions in order to attain the goals and objectives. This involves the reception, guest
entertainment, visitors, resort, membership clubs, attraction, convention, special events, and
other services which increases organisational productivity and profitability (Bowie and et. al.,
2016). The course of organisation focuses on buying and selling the accommodation which helps
to increase the image of hospital organisation also. To understand about Hospitality operation
Savoy Hotel London has been selected that is luxury organisation providing different types of
food and beverages to customers and make feel them happy which helps to increase
organisational productivity. This report covers different topics such as synthesis and creativity of
food production, roles and responsibility of food operation manager, Factors affecting Menu
pricing in hospitality industry.
LO4
1. Explain the synthesis and creativity of the food production and food & Beverage service
system
Savoy is a luxury hotel which is located in the Strand in the city of Westminster in central
London, England. This was built by impresario Richard D' Oyly Carte in 1889. Different types
of attractive facilities are introducing electric lights throughout building, bathrooms in lavishly
furnished rooms and many other new innovation which attracts people towards new services
(Ionel, 2016). This became most successful ventures by offering quality of food and beverages
which helps to improve image also.
Creativity and innovation is the term which is used by hospitality industry to provide
better quality of products and services to customers and increase organisational profitability.
Food production refers as development of food that states raw material are transformed in to
finished food items. This system states that organisation should use a proper food and Beverage
services system in order to provide better quality of food and other items. The Food and
Beverage is classified in to two sub system in Hotel Savoy that helps to operate business
successfully in same period. This process is adopted by scientific approaches which helps to
divide the divisions in to different department such as cleaning, segregating, developing,

packaging and adding ingredients to to provide more services to people. In current scenario food
and beverage are growing business by enhancing its production and profitability (Balatsoukas
and Ruthven, 2012). Every organisation should focus on needs band wants of people and provide
products and services accordingly. For example, Savoy Hotel is a luxurious hotel that understand
the needs and wants of people provide products and services accordingly which processes to to
high range of products and services. The process of food production encompasses through
transforming raw material in to final products for customers. This includes food production
system which is used by organisation in making procedure and p3erforming well in business
organisation (Law and et. al., 2013). The synthesis and creativity of food production and
beverage are consider as essential and important which is related to Food production & Food
beverages system that are as explained-
The service sequence – This is consider as system which is used by business
organisation to provide Food and Beverage in their sequence manner which helps to provide
better quality of food and services. In context to Savoy Hotel there is need of sequence of
services which is fundamentally connected with delivery of food and beverage to guest.
Therefore, with the helps of this system organisation become capable to provide services to
customers (Kim, Lee and Fairhurst, 2017).
Consumer process – It is a process where customers select an organisation to get
product and services with better quality and give their feedbacks which helps to increase image
and market share of organisation. In context to Savoy Hotel, such organisation is selected by
customers to get variety of food and accommodation services which helps to get positive
feedback by feeling them comfortable and happy (Brotherton, ed., 2012). This process is related
with experience of customers that is undertaken from ordering, getting and serving of
consumable items.
Constant training to existing and new staff – This is another important process which
is used by business organisation in order to provide training and development programme to staff
which helps to make happy customers. As taste band needs of people are not same and constant,
it get change time to time and season which is important to provide that kind of products and
services. Such as the manager of Savoy Hotel is responsible for food and beverages as per
changing demand of customers and provide them training to bring innovation in food preparing
activities which helps to develop the organisation. The main purpose of this process is to